FERMENTED JAM COMPRISING FERMENTED OPUNTIA HUMIFUSA FRUIT BY LACTIC ACID BACTERIA

摘要

The present invention relates to a manufacturing method of jam using fermented Opuntia humifusa fruit fermented by lactic acid bacteria as a raw material and Opuntia humifusa fermented jam manufactured by the method. In Opuntia humifusa fermented jam of the present invention comprises natural bioactive components of Opuntia humifusa fruits, and by passing through a fermentation process by lactic acid bacteria, it comprises fermented Opuntia humifusa fruit with increased bioactive components and containing a large amount of viable lactic acid bacteria. Opuntia humifusa fermented jam of the present invention has the unique color, flavor, and smell of Opuntia humifusa and excellent functionality thereby improving quality of jam.